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Category Archives: Bread

The Banana Chelsea

As the title implies, this is a recipe for a Chelsea style bun. But the thing that makes it different is that mashed banana is incorporated through the dough, giving the bun a real banana hit!

They look and taste great, but I got a bit worried that you can’t see any banana, so I did do some decoration with a few banana slices and some toffee. I think this was “gilding the lily”. They’re fine on their own!

Ingredients

350g strong flour
1 teaspoon salt
100g tepid water
10g dry yeast
20g sugar
50g buttermilk
2 ripe bananas, mashed
1 tablespoon vegetable oil

Filling
1/4 cup butter
1/4 cup brown sugar
1/4 cup hazelnut praline paste (This paste is sometimes hard to source, so you could substitute Nutella)

Icing
200g icing sugar
Enough water to make a smooth paste

Method

Combine the flour and salt in a bowl. Put the tepid water, yeast and sugar into the bowl of a stand mixer, fitted with a dough hook. Leave it to sit for a few minutes, to allow the yeast to start to activate.

When the mixture is frothy, add the buttermilk and the mashed bananas. Mix well using the dough hook.

Add the flour and salt mixture to the bowl and continue to mix with the dough hook on low speed the dough is smooth and starts to become elastic. Add the vegetable oil and mix until the dough becomes soft and silky.

Form the dough into a ball and place it into a clean bowl. Cover the bowl with cling film, or my favourite, a disposable plastic shower cap. I always use shower caps to rise dough, as they neatly fit over the top of the bowl! Allow to dough to rise for 60-90 minutes, until roughly doubled in size.

Towards the end of rise, get your filling ready. Melt the butter gently in a microwave on low, and have your brown sugar and praline paste/Nutella on hand.

Flour a work surface. Turn out the dough and knead gently for a few minutes until the dough is soft and pliable.

Roll out the dough into a big, long rectangle. The rectangle should be about 20cm wide. It’s hard to say how long the rectangle is, at least 50 cms, but it could be longer. I judge by the thickness of the dough, rolling out to get a decent length, but you do want dough that’s not too thin, just thick enough to encase the filling.

Spread the melted butter over the dough rectangle, then sprinkle over the brown sugar. Dot the dough with the praline paste or Nutella, as you can’t really spread the paste.

Roll up the dough along its long edge into as tight a cylinder you can get, being careful as the dough is quite hard to manage. Slice the cylinder into roughly equal pieces using a sharp knife. I usually get about 12 buns per cylinder, but the number of buns will vary depending on how large you want the finished product.

Line a large baking tray with baking paper and arrange the buns cut end down. Cover the tray with cling film or put inside a large plastic bag. I have several of these that I have rescued after I’ve had something delivered. Leave to rise for another 60-90 minutes at room temperature, until the buns are noticeable bigger, but not necessarily doubled in size.

15 minutes before baking, preheat your oven to 180 degrees C fan forced.

Place the baking tray in the oven and bake for about 25 minutes, until the buns are a deep golden brown colour. You can check after 15 minutes to make sure the buns are not browning too quickly – if so, cover the top with foil for the last part of the baking.

Remove from the oven, and cool to room temperature. Once the buns are cooled, drizzle with water icing.

For the icing, mix the icing sugar with enough water until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon.

The Banana Chelsea is now ready to eat! But if you want to prove the bun is actually a banana Chelsea, by all means top with a slice or two of banana and even a few toffee shards. I did do this, but really, the buns taste like banana, so there’s really no need for additional advertising!

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Steak Sandwich: Jamie Oliver 5 Ingredients

I was looking for a quick dinner involving steak this week. I have a great butcher in Balmain village, with superb free range meat, and their beef is particularly tasty. I had a beautiful piece of sirloin, so how best to cook to showcase it?

Jamie Oliver has a really simple steak sandwich recipe in 5 Ingredients Quick and Easy Food. I’ve made it a couple of times and it’s great!

I made a few tweaks, mentioned in parentheses in the recipe. I made the sandwich with sourdough bread and I charred some spring onions instead of onion, preferring the milder flavour. I prefer Dijon mustard too.

Here’s Jamie’s recipe. Highly recommended for a delicious, quick steak sandwich. Lovely with a little tomato salad.

Ingredients
250g sirloin steak, ideally 1.5cm thick
1 large onion (or 3 or 4 spring onions)
2 teaspoons American mustard (or Dijon)
4 slices of nice bread (I used sourdough)
50g provolone or fontina cheese

Method
Pull the fat off the sirloin, finely slice the fat and place it in a large cold nonstick frying pan.

Put on a medium-high heat to render as it heats up, moving it around
to coat the pan, while you peel and slice the onion/spring onion into thick rounds. Add them to the pan to char for 10 minutes, turning halfway.

Meanwhile, cut off the sinew, then place the steak between two sheets of greaseproof paper and pound with your fist until just under 1 cm thick. Sprinkle with a pinch of sea salt and black pepper, then brush all over with the mustard and cut into two.

Add a good splash of red wine vinegar to the onion, toss for 1 minute over the heat, then divide between two slices of bread, leaving the pan on the heat.

Sear the steaks in the screaming hot pan for just 40 seconds on each side, then slice and lay over the cheese, cover, turn the heat off and leave to melt for just 40 seconds more.

Lay the steak on top of the onion, pop the other slices of bread on top, drizzle with a little extra virgin olive oil, and devour.

Bread and Butter Pudding Traybake

I love bread, in particular sourdough. I also love traybakes, or slices as we know them in the Antipodes. I make a lot of bread, so it’s inevitable that I will have some leftover sourdough slices. What to do with leftover bread? I freeze it of course, but you can end up with too much bread in the freezer.

So I got to thinking about bread and butter pudding which uses leftover bread. And then I thought of making a traybake based on bread and butter pudding. Using sourdough, I thought the bread would absorb the liquid well, and make a traybake that you could cut into pieces. I also cooked it long and slow, to ensure that the custard set firm enough to slice. The sourdough worked well, the slightly tougher bread giving texture and firmness to the slice.

You serve this, like any traybake, at room temperature. But you could also warm through and serve more like a traditional bread and butter pudding. Either way, it’s nice with custard and caramel sauce!

Ingredients
250g sourdough bread
200ml full fat milk
150ml cream
2 free-range eggs, beaten
1 teaspoon vanilla extract
70g raw sugar
Zest of a lemon (optional)
300g dried fruit – any fruit will do. I used sultanas, raisins and sour cherries.
1/2 teaspoon cinnamon
3/4 teaspoon freshly ground nutmeg
50g butter, melted
2 tablespoons flaked almonds
1 tablespoon demerara sugar

Method
Tear the bread into a large bowl and add the milk and cream. Mix with a spoon, and then scrunch through your fingers to completely break up the bread. Add the eggs, vanilla extract and sugar and lemon zest if using. Stir in the fruit and spices. Mix well, then set aside for at least 15 mins in order for the bread to soak up the liquid.

Heat oven to 180 degrees C or 160 degrees C fan-forced. Butter and line the base of a 18cm non-stick square cake tin. Stir the melted butter into the mixture, then pour into the tin. Scatter the flaked almonds over the mixture, and then top with demerara sugar.

Bake for 1 hour until set and golden. Cover with foil if the bake is browning too quickly. Cool in the tin, and when quite cold, turn out of the tin and remove the baking paper. Slice into squares. Serve at room temperature, or you could warm gently in a microwave.

They’re nice on their own or with the aforementioned custard or caramel sauce.

Oven Bannocks, Shetland Style

I’ll bake anything that involves flour. If it’s yeast based, all the better. And baking with your very own sourdough starter is the ultimate in satisfaction.

So I sometimes forget those lovely bakes that just involve self raising flour or plain flour and baking powder. They can be just as satisfying as yeast baking and are a lot quicker.

I recently acquired Shetland: Baking on the Edge of the World, by James Morton and his father Tom Morton. James is my favourite bread baker and I’ve been cooking his recipes since he first rose to prominence on The Great British Bake-off in 2012.

I was fascinated by his discussion of bannocks, both girdle cooked and oven baked. I’ve made both, but opted for the latter as they were easier to manage and produced a lighter product. I have served them up to friends who seemed to think they were scones… I kind of agree, although this might be an heretical thing to say!

Here’s James’ recipe for oven bannocks as I have made them. I’ve included the original quantities, which makes 16. I have actually made a half quantity each time I’ve produced them. This gives me at least 8 decent sized bannocks, more than enough for a morning or afternoon tea.

Ingredients

550g self-raising flour, plus extra for shaping
1 teaspoon bicarbonate of soda
½ teaspoon table salt
25g caster sugar
50g butter salted or unsalted (I prefer salted)
280ml buttermilk
150ml natural yoghurt
150ml full fat milk

Method

Preheat the oven to 180 degrees C or 160 degrees C fan-forced. Line two baking trays with baking paper. Very lightly sprinkle them with flour.

Into a large bowl put the flour, bicarbonate of soda, salt and sugar. Mix these roughly together with a wooden spoon. Add the butter and rub in with your fingers until the mixture resembles floury breadcrumbs.

Add the buttermilk, yoghurt and milk and mix together, then add to the flour using a wooden spoon, doing this quickly so as not to over mix. The mixture will be lumpy and quite wet and will need flour to handle it.

To make the bannocks, heavily flour a work surface, and scrape all the mixture out on top. Add more flour, and pat down the pile of mixture with your hands, into a rough square, about 2cm or ¾ inch thick.

Use a round cutter to cut out bannocks, or cut into rough squares with a knife, and then place the bannocks onto the prepared trays.

Bake the bannocks for about 12-15 minutes, or until light golden all over. You will need to watch them carefully, as there is a point at which they are golden and cooked, but still soft in the middle, and ready to come out of the oven.

Remove from the oven, and leave to cool a little before serving with lashings of butter or cream, and a good jam or conserve.

Brioches Filled With Cream and a Golden Syrup Topping

Brioche, rich and buttery. Not quite cake, not quite bread. Cream buns, oozing with whipped cream and jam. So why not combine the two? This was my thinking when I was baking a few weeks back.

It was ANZAC Day in Sydney, and I felt bad about not baking my usual batch of ANZAC biscuits. Keen to further extend my baking skills in enriched dough, I had the bright idea of making brioche and topping with a mixture of golden syrup, oats and coconut as a nod to the aforementioned biscuit.

Then I thought, what about filling each brioche with whipped cream like a cream bun? Even better!

And yes, it worked a treat. Cream filled brioches with a golden syrup topping. Yummy!

When you try something for the first time, particularly if it’s a tricky yeast based recipe, you need to go to an expert for guidance. Once you’ve mastered the technique, then you can do a little bit of experimentation.

I went to baking guru Paul Hollywood’s recipe for brioche and then added the topping and filling ingredients. Here’s the recipe, with my tweaks.

Ingredients

500g strong white flour
50g caster sugar
10g instant yeast
7g salt
140ml full-fat milk
6 free-range eggs, one of these eggs beaten for egg wash
250g unsalted butter, softened

250ml cream for whipping
1/2 cup golden syrup + extra for drizzling
A couple of tablespoons of rolled oats
A tablespoon of coconut shavings

Method

Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing electric mixer fitted with a dough hook and mix for about 5 minutes to a smooth dough.

Add the butter to the dough and mix for a further 5 minutes in the mixer. Leaving the dough in the bowl, cover and leave in the fridge overnight.

The dough should now be stiff and easily shaped.

Grease 12 fluted brioche moulds. You may even have some mixture over, in which case you can bake as brioche rolls.

Cut the dough into 50g pieces. Roughly shape each piece of dough into a ball and put each one into the greased fluted brioche moulds. If you don’t have moulds, you could use a regular muffin pan. Or you can simply shape the dough pieces into balls and bake as rolls.

Leave the brioches in a warm place to rise for an hour.

Preheat the oven to 200C degrees C. Brush each brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.

Meanwhile, whip the cream and chill the whipped cream in the fridge. In a small saucepan, heat the golden syrup, rolled oats and coconut shavings until the golden syrup is runny and costs the oats and coconut.

When the brioches are quite cool, cut in half. Pipe or spoon some whipped cream onto the bottom halves, enough to ooze out the sides a little. Place the tops back on. Drizzle the golden syrup/oat/coconut mixture over the tops as much or as little as you desire.

Serve with more drizzles of golden syrup. I like to set the tops of some of the brioches at a jaunty angle, making them look a little bit like open scallop shells, or so I think!

Simple Sourdough Revisited

I’m revisiting a post I wrote a while back when I was first getting into bread. Bread is my favourite thing to bake and I’m fascinated by the whole idea of yeast and its amazing ability to make humble dough turn into a beautifully risen loaf. This post details my first experiments with sourdough. I’ve updated the text and the photos of the bread are new too.

My guide on the sourdough journey – and there’s more to come on this front – is James Morton, the Baker/Doctor who came to prominence in the 2012 series of The Great British Bakeoff. He has a pretty common sense approach to bread making and following his recipes has worked well for me.

This recipe for sourdough bread and sourdough starter comes from James’ first book Brilliant Bread. Everything you wanted to know about bread making, and more! Lots of sound recipes and helpful advice too.

Getting a sourdough starter going. This is a real labour of love. You have to be dedicated, patient, observant and accurate. A starter needs constant care and vigilance. It needs to be fed regularly, and, unless you hibernate your starter in the fridge, you have to look after it for ever!!! Or be prepared for the news of its demise.

Your sourdough starter needs more care than a pet….

Sourdough Starter

Here is an abbreviated recipe from James’ book. Buy the book to get the full, incredibly helpful story.

1. Take 100g strong flour and 100g tepid water and measure into a glass jar (see through is best so you can see what’s going on).

2. Add your starter aid to kick start the the starter. James recommends raisins – that’s what I used.

3. Cover your jar and leave for 24 hours at room temperature.

4. Whether the starter is bubbling or not, add another 100g flour and 100g water and stir vigorously to combine.

5. Leave for 24-72 hours, or until you notice plenty of bubbles forming through the mixture and that it has definitely increased in volume. Then pour away at least 3/4 of your starter.

6. Give what’s left a good feed of flour and water – make it up to at least the size it was before you poured it away. James recommends not bothering with weighing feeds from now on – always feed your starter  using more flour than you think is already in the jar. James doesn’t mention how much water to add – having added the flour, I carefully add enough water so that the mixture looks roughly the same as it was before you threw stuff away.

7. Feed your starter every day and keep it at room temperature. You can put your starter in the fridge to hibernate if you’re going away or if you’re not baking. You will still need to feed it every week or so. If you want to use it, take it out of the fridge, let it warm up and give it a big feed.

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Some basic points:

Once you are onto the feeding stage, use cheap white flour, as you will be using a lot of it.

Remember, you need to discard at least 3/4 of your starter before you feed it. Of course, if you are using your starter for making bread, you have already taken away some starter so you can feed it at that point.

Your can use your starter when it is full of bubbles and has grown in size in the jar. (It does get noticeably bigger, but I don’t think there is a level of “bigness” that is required).

At this stage the yeasts in your starter are used to being fed  – they are said to be in a “fed state”. This normally 12- 24 hours after a feed and if the starter is fed regularly.

Simple Sourdough

This is basically James’ recipe. But as with the starter, the book is really helpful for more details.

Ingredients

400g Strong White Flour

10g Salt

200g White Sourdough Starter

275g Cold Water

Method

In a large bowl, weigh the flour and then rub in the salt until combined. Add the starter and water and mix until it has come together into a very wet dough. Cover and autolyse for 30 minutes. (This is resting of the dough, letting the yeast get a lot of the work done for you, so that when you knead, your dough will come together more easily).

Knead the dough for 10 minutes.

Cover and rest the dough for approximately 4-6 hours at room temperature, or, alternatively, after a couple of hours, put it in the fridge overnight or during the day. This is an important stage, so the dough should be noticeably risen, if not quite doubled in size.

Turn the dough out onto a well floured surface and then shape your loaf.  I used the method of rolling up your dough like a Swiss roll really tightly. Then turning the rolled dough 90 degrees and rolling it up again. The dough will have a seam on the top.

Carefully transfer the dough to a proving basket or a floured tea towel inside a bowl, with the seam side on top. I have used both on different occasions, here I used the proving basket.  Leave to prove for 3-4 hours at room temperature until noticeably larger again. Or you can put your dough in the fridge to prove after an hour or two overnight or during the day. I left my dough to prove overnight.

Preheat the oven to 240 degrees C at least 30 minutes before you intend to bake, and heat a cast iron casserole pot with the lid on.

When the 30 minutes is up, it’s time to turn out the proved dough into the pot. Turn down the oven to 210 degrees C. Take the lid off the pot and carefully turn out the dough into the pot. The smooth side will be on top. Score a cross on your loaf with a sharp serrated knife.

Bake for 40 minutes, then remove the lid and bake for a further 10 – 15  minutes until the top and sides are really brown. Remove from the oven, and let rest for 30 – 60 minutes.

Serve with lashings of butter and your favourite jam. This time mine was apricot conserve from last summer’s bounty.

Cherry and Marzipan Chelsea Buns

 

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It’s no secret that this quirky writer loves bread in all its glorious forms! And I particularly love coming up with my own variations of well known recipes.

Chelsea buns – love them! I’ve been doing a bit of experimenting with different fillings, and I think I may have come up with a winner. Maraschino cherries and marzipan make for a bun with an almond flavour, and are a little  sweeter than ordinary Chelsea buns. I put some marzipan through the dough as well, and this helped to make the buns really moist, and keep fresh for longer too.

You can make your own marzipan – I always do so at Christmas for the Christmas Cake and to make marzipan fruit – but for this recipe I use store bought. A great brand in Australia is Blackwood Lane. They have a marvellous kitchen and baking supplies store in Melbourne where you can buy hard to find baking utensils as well as their famous marzipan. You can also order the marzipan online, and it’s available in supermarkets.

The buns are quite sweet – so feel free to add less sugar or cherries in the filling. I think the marzipan quantities are fine, as you want that lovely “almondy” taste.

Ingredients

250g plain white flour
250g strong white flour
8g table salt
7g instant yeast
50g caster sugar
280g milk, warmed until tepid
1 free-range egg, at room temperature
50g unsalted butter
100g of a 250g block of marzipan, roughly sliced

Filling

50g unsalted butter, melted
70g brown sugar
30g raw sugar or Demerara sugar
150g marzipan – the rest of the block
100g Maraschino cherries, drained, reserving the liquid. (Make sure you take the stems off!)
100g sultanas or golden raisins

Glaze

1 tbls strawberry jam, sieved, mixed with a little warm water

Lemon Icing

200g icing sugar
Juice of 1/ lemon
Liquid from the Maraschino cherries

Method

Place the flour, salt, yeast, sugar, tepid milk, and egg into a large bowl and mix together using an electric mixer with a dough hook. Knead in the mixer about for 10 minutes.

Melt the butter and add, with the chopped marzipan, to the dough, mixing until the butter and marzipan is completely combined. This should take 2 or 3 minutes in the mixer.

Cover the bowl (I use a disposable shower cap but cling film is fine) and leave the dough to rest for 60-90 minutes at room temperature, or overnight in the fridge, until it has grown to roughly double its original size.

Turn the dough out onto a lightly floured surface and roll it out into a big, long rectangle. The rectangle should be about 20cm wide. It’s hard to say how long the rectangle is, at least 50 cms, but it could be longer. I judge by the thickness of the dough, rolling out to get a decent length, but you do want dough that’s not too thin, just thick enough to encase the filling.

Melt the butter and brush over the dough. Sprinkle the dough all over with both sugars. Scatter the Maraschino cherries and the sultanas or golden raisins over the dough, making sure you cover all of the dough.

Roll up the dough along its long edge into as tight a cylinder you can get, being careful as the dough is quite hard to manage. Slice the cylinder into roughly equal pieces using a sharp knife. I usually get about 12 buns per cylinder, but the number of buns will vary depending on how large you want the finished product.

Line a large baking dish with a piece of baking paper and arrange the buns cut end down.

Cover the dish with a tea towel and leave to rise for another 60-90 minutes at room temperature, until the buns have risen.

15 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the baking dish in the oven. Bake for about 25 minutes, until the buns are a deep golden brown colour. You can check after 15 minutes to make sure the buns are not browning too quickly – if so, cover the top with foil for the last part of the baking.

Remove from the oven, and brush with the strawberry glaze while still warm. Cool to room temperature. Once the buns are cooled, separate them ready for icing.

For the lemon icing, mix the icing sugar with the lemon juice and enough of the cherry liquid until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon. Go for the rustic look!

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